FRUIT and CREAM! These simple shortcakes are a perfect way to enjoy all your favorite fruit this season. We added some Ground Up Spelt Flour into the mix to give some tenderness and nutty flavor to the crumb.
Ingredients:
1 ½ cups Ground Up All Purpose flour
½ cup Ground Up Spelt flour
1 ½ tea. baking powder
¼ tea. baking soda
2 TB. sugar
1 ½ tea.kosher salt
1 lemon
1 stick cold butter
¾ cup sour cream
⅓ cup heavy cream
Directions:
1. Place rack in the middle of your oven and preheat to 400 degrees. Whisk the flours, baking powder, baking soda, sugar and salt + grated zest of the lemon into a large bowl.
2. Cut 1 stick of butter into ½ inch pieces. Work the butter into the dry ingredients, pinching and rubbing with your fingers until there are lots of flat shards and pea-sized bits.
3. In another bowl combine the sour cream with the heavy cream. Create a well in the bowl with the dry ingredients and add the wet mixture. Stir together into a shaggy dough, knead once or twice to bring it together, and then transfer it to a floured surface.
4. Pat the dough into a 1” thick square (approx. 6x6”)and then divide and cut the dough into four squares.Stack these squares on top of each other creating a very tall tower of dough.Press down on the stack with your palm, flattening the dough down and press into a 1” thick rectangle, approx. 7x5” in size.
5. Cut the rectangle in half length-wise, and then cut those rectangles into 3 squares each.
6. Transfer the 6 squares carefully onto a piece of parchment and freeze for 10 minutes.
7. Pull dough squares from the freezer and place them on a parchment lined baking sheet. Brush them with heavy cream and sprinkle with sugar. Bake for approximately 25 minutes until golden brown all over.
8. Allow shortcakes to cool before splitting and filling with whipped cream and sugar macerated fresh fruit
This recipe was designed and developed for Ground Up Grain by Dre Rawlings
